Here’s a classic, creamy mashed potato recipe that’s fluffy, buttery, and perfect as a side dish:
Creamy Mashed Potatoes (Serves 4–6)
Ingredients:
- 2 lbs russet or Yukon gold potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 1/2 cup milk (adjust for desired creaminess)
- 1/4 cup sour cream or cream cheese (optional, for extra richness)
- Salt and black pepper, to taste
- Optional: garlic powder or roasted garlic for flavor
Instructions:
- Boil the potatoes:
- Place potato chunks in a large pot and cover with cold water.
- Add a pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer and cook 15–20 minutes until tender (easily pierced with a fork).
- Drain and dry:
- Drain the potatoes well and return them to the pot.
- Let them sit 1–2 minutes over low heat to evaporate excess moisture.
- Mash the potatoes:
- Add butter and mash with a potato masher or hand mixer until mostly smooth.
- Stir in milk gradually until desired consistency is reached.
- For extra creaminess, fold in sour cream or cream cheese.
- Season:
- Add salt and pepper to taste.
- Optional: stir in roasted garlic or sprinkle garlic powder for extra flavor.
- Serve:
- Serve hot with a pat of butter on top if desired.
Tip: For ultra-fluffy mashed potatoes, heat the milk before adding it, and avoid over-mixing to prevent gluey texture.
I can also give a garlic-parmesan mashed potato version that’s rich and flavorful—perfect for holidays or special dinners.
Do you want me to give that version too?
